Korean salads are popular not only at home, but all over the world. I will tell you about one of them today — kimchi from Peking cabbage. Some people will find it too spicy, but those who have already tasted a special taste — they loved it very much.
Ingredients
- Peking cabbage (average) – 2 head
- Garlic (cleared) – 100 g
- Honey (liquid) – 1 tbsp.l .
- Ground ginger - 1 tsp.
- Fish sauce - 30 ml
- Ground red pepper - 1 tbsp.l.
- Sugar - 1 tsp.
- Salt - 100 g
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Wash the Peking cabbage, dry it and peel off the upper leaves.
Cut the cabbage in half and put it in a wide bowl.
Mix boiling water with salt and pour into a bowl with cabbage. Cover with a plate on top, set the pressure and leave for 12 hours.
Drain the water, squeeze each half slightly to get rid of excess liquid.
Mix red pepper, fish sauce, honey, sugar, ground ginger and garlic passed through a press.
With the resulting mixture, generously lubricate the cabbage halves from all sides. It is better to do this with gloves.
Put the cabbage in a bowl, cover with a plate and put it in the refrigerator for 2 days.
